Baked Alaska – Bruno Albouze
The baked Alaska (Omelette Norvégienne) is one of the restaurant's fave dessert. Learn how to make it the right way❄️????
To get the full recipe go to
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Seafood Paella
CourseDinner
CuisineMediterranean
Servings
4 people
Cook Time
40 minutes
Ingredients
pinch saffron
2 tbsp olive oil
1 bunch spring onions trimmed and chopped
1 tsp garlic chopped
225 g paella rice or risotto rice
150 g frozen peppers chopped or sliced
900 ml fish stock or vegetable stock
100 g frozen peas (petit pois or garden peas) thawed
225 g frozen salmon wild Alaska fillet, thawed and cut into chunks
225 g frozen pollock (or wild Alaska halibut/pacific cod) thawed and cut into chunks
100 g crab wild Alaska crab, cut into chunks
100 g frozen prawns cooked and peeled, thawed if frozen
2 tbsp frozen parsley chopped
Servings:
4
people
Instructions
Put the saffron stands into a small bowl and add 3 tablespoons boiling water. Leave to infuse for about 10 minutes.
Meanwhile, heat the oil in a large sauté pan or non-stick frying pan and gently fry the spring onions and garlic until softened, but not brown.
Add the rice and red pepper to the pan with the saffron and its soaking liquid. Stir in the stock. Bring to the boil, then reduce the heat and simmer for 15-20 minutes, stirring often, until most of the liquid has been absorbed.
Add the petit pois or garden peas, salmon, white fish and crab. Cook gently, stirring occasionally, for 5 minutes, and then add the prawns and parsley. Stir them through and cook for another 1 or 2 minutes to heat thoroughly. Season to taste, then serve.
Last Time I Fish in Alaska!! Favorite Dish of All Time During Childhood
Last fishing session in Alaska before we head back down to the lower 48! Making gyoza with salmon.
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Dungeness Crabs and Spot Prawns - Alaska Adventure - Crabs and Shrimp - Ama Ebi - Kimi Werner Recipe
The Alaskan Adventure continues. Using fish guts and carcasses from previous catches, Kimi Werner baits the crab and shrimp pots in hopes to secure another fine dinner. She shows us how to make ama ebi, Japanese style, by frying the heads and preparing the shrimp tail as raw nigiri sushi. The crab is used for a get together with loved ones, tucked away in a cozy cabins as the wolves howl through the night.
THANK YOU:
a Variables production
camera: Justin Turkowski
edit: Lexi Kaili, Shane Grimes
thumbnail photo: Jeremiah Watt
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Exquisite (SPANISH MIXED PAELLA) Recipe: Unleash the Flavors of the Mediterranean in Every Bite
#paellademarisco #mixedpaella #paellarecipe #cooking #easyrecipes #recipes #easyandsimple #portuguesefood
Hello Everyone and Welcome Back to Easy and Tasty Channel. We share easy and delicious recipes with you!
The video is a step-by-step guide to making the traditional Spanish Perfect Mixed Paella. The chef takes us through the entire process, starting with the preparation of the ingredients, which include rabbit, chorizo, shrimp, mussels, and vegetables like red pepper, green beans, and peas. The recipe involves creating a flavorful broth with saffron, cooking the rabbit and chorizo, and layering the ingredients in a large paella pan.
The chef expertly shows how to assemble the dish by evenly distributing the rice and broth mixture, and properly cooking the seafood. Throughout the video, the chef provides helpful tips and tricks on how to ensure the paella turns out perfect every time.
The finished dish is a stunning presentation of colorful vegetables and seafood arranged on top of the rice, creating a delicious and visually appealing meal. The video ends with the chef inviting viewers to enjoy the dish with a glass of Spanish wine.
Let's get started!
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Seafood Paella
In this short video, we'll show you how to make seafood paella, a great dish for seafood lovers!
Don't forget to get your Alaska sport fishing license for access to catch and cook all the species featured in these videos:
Ingredients:
2 TBSP olive oil
12 oz. chorizo (we used homemade moose chorizo in this video)
8 oz. halibut (or chicken), skinned de-boned and cubed
8 oz. shrimp, shelled and de-veined
1 quart mussels (or clams)
1 onion, sliced
1 garlic clove, crushed
1 can diced tomatoes, drained
1 red pepper, diced
8 oz. peas
2 cups long grain white rice (soaked in cold water for 20 minutes then drained)
1/8 tsp saffron (soaked in hot water for 20 minutes)
1 pint water + juice of 1 lemon
1 tsp salt
½ tsp pepper
1 tsp paprika
1 TBSP parsley, chopped
Soak rice and saffron. While soaking, cook chorizo. Set chorizo aside. In the same pan, cook onion, garlic, and red pepper until soft. Add diced tomatoes and mix. After cooked down a bit, add rice and sauté for 3 minutes. Add water and saffron. Cook for 10 minutes, then add peas, spices, and remaining seafood. Cover and let simmer for ~10 minutes, or until rice is cooked and clams are open. Serve with fresh chopped parsley.
Yields 8 servings. ©ADF&G